Photo Credit: Mette Nielsen
These Roasted Root Vegetables with Meyer Lemons make a delicious side dish or a simple vegan dinner if tossed with rice or pasta.
Roasted Root Vegetables with Meyer Lemons
Yield 4 servings
1 pound fingerling potatoes, cut into 2-inch pieces
1/2 pound carrots, cut into 2-inch pieces
1/2 pound parsnips, cut into 2-inch pieces
1/2 pound golden beets, cut into 2-inch pieces
1 head garlic, cloves removed and peeled
1 tablespoon chopped fresh thyme
2 Meyer lemons, cut into thin slices, seeded
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Chopped parsley for garnish
Preheat the oven to 450°F. In a large bowl, toss together the potatoes carrots, parsnips, beets, garlic, thyme, and lemons with the olive oil. Season with salt and pepper. Turn onto baking sheets and roast until the vegetables and lemons are nicely browned. Serve garnished with the parsley.